Where Is It? Appropriately, right across from the sea, on Beach Avenue at The Ocean Club Hotel.

Why Should I Go? It’s not often that an establishment strives to look out of place, but that was exactly the goal of SeaSalt’s proprietors. The plan, they said shortly after opening last July, was to be the spot that makes passersby say, “This looks too modern for Cape May.”

SeaSalt, with its black wood-granite tables, custom-made mother of pearl barfront, and river rock decor, is five stories of architectural sex appeal. It’s the place to be when you feel like a change from Victorian ambiance.

Sipping on a cocktail underneath an umbrella on the outside terrace, enjoy the spectacular view (you’ll be so close to the water, you’ll smell the sea salt) and the unpretentious food (though the seafood menu draws inspiration from Chef Rexhepi’s travels all over the world, he keeps it simple, saying, “I’m not doing molecular gastronomy”). Speaking of the chef, SeaSalt owner Nick Neza first saw Rexhepi on a cooking show, only to realize that the chef was a distant cousin of his.

And then there’s the entertainment. After you’ve toured the turret-topped cottages and historical B&Bs of town, head to SeaSalt for a party that is anything but old-school. Local guitar players, jazz trios, salsa bands, and DJs all contribute to a vibe that’s equal parts New York and South Beach.

Insider Tip: Ask about the Tiki Bar lunch service available on the beach and on their patio! Large party? Opt for a chef’s tasting of six courses, served family style at a table fit for a king; made of mesquite wood, it took ten people just to carry it into the building.

Menu Highlights

Blue Crab Bisque

With roasted corn and chives.

Fine Herb Mixed Green Salad

Asparagus tips, bleu cheese and a lime-pepper vinaigrette.

Beef Tenderloin Carpaccio

With horseradish creme fraiche, micro green salad.

Red Snapper and Salmon Roe Ceviche

Chili dusted tortilla chips.

Scallop au Poivre

Cauliflower puree, balsamic reduction.

Whole Grilled Branzino

Served with a lemon butter sauce and vegetable succotash.

Skate Milanese

Heirloom tomato salad, 25 year old balsamic.

Swordfish Puttanesca

Grilled asparagus, white anchovy.

28-Day Aged Rib Eye

Red wine reduction, grilled ramps.

Ginger Scallion Poached Chicken

Served with roasted potatoes.

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